Paleo Tahu Goreng
Discover a healthier twist on a beloved Indonesian classic with Paleo Tahu Goreng, a flavorful tofu dish that's completely gluten-free and dairy-free. This recipe features firm organic tofu marinated in a zesty blend of coconut aminos and lime juice, then coated in a crispy almond flour and arrowroot starch breading seasoned with garlic, paprika, and a hint of sea salt. Lightly pan-fried to golden perfection in coconut oil, these bite-sized tofu cubes make for a protein-packed snack or appetizer that fits seamlessly into a Paleo lifestyle. Ready in just 35 minutes, this rendition of tahu goreng is perfect for busy weeknights or relaxed weekend meals. Serve with fresh cilantro and your favorite dipping sauce for a vibrant, crowd-pleasing dish everyone will love!
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Recipe Information
Ingredients
- 400 grams firm tofu (organic, preferably non-GMO)
- 100 grams almond flour
- 50 grams arrowroot starch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 4 tablespoons coconut oil (for frying)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Drain the tofu and press it to remove excess liquid. Wrap it in a clean kitchen towel or paper towels, place a heavy object on top, and let it sit for 10-15 minutes.
Cut the tofu into bite-sized cubes, about 1 inch in size.
In a medium bowl, combine the coconut aminos and lime juice. Add the tofu cubes and toss gently to coat. Allow the tofu to marinate for 10 minutes, stirring occasionally.
While the tofu is marinating, prepare the breading mixture. In a shallow dish, mix the almond flour, arrowroot starch, garlic powder, paprika, sea salt, and black pepper.
Drain the marinated tofu cubes and lightly dredge them in the breading mixture, ensuring each piece is evenly coated. Set aside on a plate.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated tofu cubes in a single layer, working in batches if necessary to avoid overcrowding.
Cook the tofu for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to gently turn the cubes for even frying.
Once all the tofu is cooked, transfer it to a plate lined with paper towels to drain excess oil.
Serve your Paleo Tahu Goreng immediately, garnished with fresh cilantro if desired. Pair with a side of vegetables or a dipping sauce of choice for a complete meal.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 12.8 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2987 mg | 230% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
